Sorry you haven't heard from me in a while. I blew thru two breweries since my last post!

1) Deep Creek Brewing - McHenry, MD: Rehabed the brewhouse, ordered in grain, yeast, hops & chemicals, set to brew AND... on the 3rd week the owner came in and said they decided not to brew anymore and asked me to sell the equipment. F*@K!!!!

2) BRU - Rochester, NY: Tidied up from 3 months of inactivity, got materials and brewed. 6 months in, owner states he is out of operating capital for the brewery and wants to stop brewing and operate as a bar/restaurant. DOUBLE F*@K!!!!

Now... all things must happen for a reason because I now have what appears to be my dream gig with a well capitalized brewery with a long history that is destined to expand!

I am now the Manager of Brewing Operations/Brewmaster for Titletown Brewing Co. in Green Bay, WI. We are slated to hit 1,200 bbl. this year which is around max. capacity. We plan to open a another pub South of us in an awesome location that we are negotiating a lease for presently. Unfortunately, Wisconson has this great ( ) law that any corporation cannot hold license for more than 2 breweries! So, to hold onto the possibility to expand with another brewpub farther away, I made the decision that there will be no product brewed there. Instead, we will build a 30 bbl. production brewery to supply key products to both pubs and will brew specialties in Green Bay with an emphasis on Belgian and lager styles. All will be available at both pubs. To check TTBC out: http://www.titletownbrewing.com

Additionally, we will keg and can (YES... CAN) at the production brewery. If anyone has objections to the canning, I can explain why this is a great idea and dispel any urban legends remaining for this container.

Now that I am more firmly rooted, I look forward to hearing from all of you and renewing my participation on the forum.

Thanks for the welcome! Well, it's my 3rd brewery in a year, but this is my 7th one in the 10 years I've been in the industry. If your resume looked like mine in any other industry, you'd never get hired as they would think you didn't like to stick around! But prior to brewing, I was a corporate VP for 11 years and my stint with Main Street Brewing was 2.5 years which for brewpubs is "long term". This time around though, I'm in more of a management/brewmaster role since I will be running multiple operations. I will need brewers in the near future. Anyone looking to ditch a career for one in which the motivation has to be passion vs. money?

Hey guys I am still alive too. Last Sept. I had a flood that wiped out my personal bridge to my house. I have been working on replacing it and finishing the house in my spare time. Like there is any of that.
I am ashamed to say that I have not been able to brew for about a year now. My wife wonders why I am so irratable? I have to walk across a creek to go to work 40+ hours a week, come home and work on the Bridge or house, and the only beer I have to drink is store bought. To top it off, the only imports they have is old skunky Heineken, labatts, or Harp. I have been drinking Samuel Adams, since this is the beer of the most flavor. Occasionally I'll find Sarnac or another, but they are few and far between.
I long for the day I can brew a good beer again. I will try to tune in more often.[/b]